Learn more about herbs like Damiana and Horny Goat Weed by joining my Herbane's Garden tier where I explain why these herbs are aphrodisiacs and all the magickal benefits of their use.
- ½ teaspoon powdered Damiana
- ½ teaspoon powdered Horny Goat Weed
- 1 teaspoon powdered Maca
- 8 ounces of good, dark chocolate
- ½ cup heavy cream
For coating: I like cacao powder but you can also use chopped nuts (hazelnuts, macadamia nuts, and cashews are our favorites) or chocolate or rainbow sprinkles.
Finely chop to grate the chocolate and place in a bowl.
Heat the cream in a saucepan or double boiler - don’t boil the cream just get it good and hot. Add herbs, stir, and let steep 15 minutes.
Take cream off the head, stir the herbs so that there’s no clumps of powder.
Pour warm herbed cream over the chocolate and stir until its all melted and combined. It should be smooth and shiny.
Pour into an 8x8 pan and chill at least 30 minutes, until firm.
Lick the spoon or allow a special someone to help clean things up.
Scoop and roll truffles into balls (this is good and messy so make sure you have clean hands to start with and enjoy the fun) and roll the balls in your cacao powder, sprinkles, or nuts to finish them.
Place on a tray or plate and chill in the fridge for another 30 minutes before serving.
Truffles can be stored in the fridge for about 2 weeks but I doubt they’ll last that long.
Feel free to play around with the ingredients. Try Damiana Rose White Chocolate with a lil pink salt on top for something sweet and floral.
If you decide to make a larger batch here are some tips:
Keep the herb powder amount 2 teaspoons for every 8 ounces - beyond that, you get some weird flavors and mouth feels.
Keep the chocolate to cream a 2:1 ratio for best consistency.